On the rise of shocking food-Reference-Cited by-同舟云学术

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On the rise of shocking food

Published:2022-12 Issue: Volume:30 Page:100615
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Spence Charles^ORCID,Youssef Jozef

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference108 articles.

1. Miss Cakehead and UberEATS team up for gruesome halloween menu;Abrahams;Evening Stand.,2017

2. Fresh Meat Rituals: Confronting The Flesh in Performance Art;Acamovic,2003

3. Statement on the ‘new cookery’;Adria;Observer,2006

4. Culinary trompe-l’oeil: a new concept in coating;Aduriz;Int. J. Gastronomy. Food. Sci.,2012

5. Most disgusting foods;Ahrens;Blogpost,2018

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2. Pixels to palates: Social media foodscape influence on e-Trust, experience and gastronomic intentions;Journal of Foodservice Business Research;2024-07-18

3. Crying over food: An extraordinary response to a multisensory eating experience;International Journal of Gastronomy and Food Science;2024-06

4. Towards edible robots and robotic food;Nature Reviews Materials;2024-05-28

5. Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist;International Journal of Gastronomy and Food Science;2024-03

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